For the Chickpea Scramble
Put a large saucepan over a medium heat and add the olive oil, leek and pepper and fry for about 5-10 minutes until soft and lightly browned. Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through. Sprinkle in the paprika and chilli and season with salt and pepper to taste. Finally add the spinach and let it wilt into the mixture.
This is great served with fresh cherry tomatoes, toast and slices of avocado.
For the Truffled Cashew Cheese
Start by soaking the cashew nuts for 2 hours. All you need to do is add them into a bowl and cover with water. Drain the soaked nuts and tip them into a blender. Discard the soaking water, add fresh water and the probiotic capsule into the blended and blitz until you get a smooth texture.
If you are doing this in a high-speed blender, make sure not to overheat the mixture as this will kill off the probiotics.
Once blended, transfer into a glass or plastic container. Do not use a metal one as the mixture will not ferment. Leave the container outside the fridge for 24 hours with a tea towel or muslin cloth on top so that the mixture can breathe, and to keep out any flies.
After 24 hours, the mixture will be slightly fizzy and bubbly, which means it has fermented, so give it a good mix. Place a proper top onto the container and leave it in the fridge.
It will now last up to 7 days in the fridge and is ready to use.
If you are allergic to nuts, the cashews can be substituted with sunflower seeds.
For the Camembert Style Rounds
In a pan, add olive oil and the shallot and fry for 5 minutes until lovely and soft, then take off the heat. Grab the cheese mix from the fridge and add the shallot. Lemon and truffle oil, season with salt and pepper and give it a good mix. This can now be eaten straight away as a cream cheese or aged into two round-shaped ‘Camembert’-like cheeses.
If you are going to age your cheese, get a metal ring and grease it with olive oil in the inside. Place it on greaseproof paper on a flat surface (a chopping board or a plate). Pile in the cheese mixture up to the top, then flatten.
Store in the fridge, uncovered for 5-7 days until the cheese has produced a natural rind. At this point, gently remove the metal ring- it’s ready to eat.
For the Chickpea Scramble
Put a large saucepan over a medium heat and add the olive oil, leek and pepper and fry for about 5-10 minutes until soft and lightly browned. Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through. Sprinkle in the paprika and chilli and season with salt and pepper to taste. Finally add the spinach and let it wilt into the mixture.
This is great served with fresh cherry tomatoes, toast and slices of avocado.
For the Truffled Cashew Cheese
Start by soaking the cashew nuts for 2 hours. All you need to do is add them into a bowl and cover with water. Drain the soaked nuts and tip them into a blender. Discard the soaking water, add fresh water and the probiotic capsule into the blended and blitz until you get a smooth texture.
If you are doing this in a high-speed blender, make sure not to overheat the mixture as this will kill off the probiotics.
Once blended, transfer into a glass or plastic container. Do not use a metal one as the mixture will not ferment. Leave the container outside the fridge for 24 hours with a tea towel or muslin cloth on top so that the mixture can breathe, and to keep out any flies.
After 24 hours, the mixture will be slightly fizzy and bubbly, which means it has fermented, so give it a good mix. Place a proper top onto the container and leave it in the fridge.
It will now last up to 7 days in the fridge and is ready to use.
If you are allergic to nuts, the cashews can be substituted with sunflower seeds.
For the Camembert Style Rounds
In a pan, add olive oil and the shallot and fry for 5 minutes until lovely and soft, then take off the heat. Grab the cheese mix from the fridge and add the shallot. Lemon and truffle oil, season with salt and pepper and give it a good mix. This can now be eaten straight away as a cream cheese or aged into two round-shaped ‘Camembert’-like cheeses.
If you are going to age your cheese, get a metal ring and grease it with olive oil in the inside. Place it on greaseproof paper on a flat surface (a chopping board or a plate). Pile in the cheese mixture up to the top, then flatten.
Store in the fridge, uncovered for 5-7 days until the cheese has produced a natural rind. At this point, gently remove the metal ring- it’s ready to eat.
